Food-grade vanillin CAS: 121-33-5 High-purity vanillin a raw material for food flavoring fixing seasoning and baking

  • Name: Vanillin; Raw Material Source: Natural type derived from dried pods of the orchid Vanillinia serratifolia, synthetic type chemically synthesized (guaiacol method); Main Component: Vanillin (4-hydroxy-3-methoxybenzaldehyde); CAS No.: 121-33-5- Processing Technology: Natural type: Selected Madagascar/Indonesia vanillin pods → crushing → ethanol extraction → purification → crystallization → drying; Synthetic type: Using guaiacol as raw material, chemically synthesized → refined → crystallized → dried; No added fragrances or pigments, high purity, meets food-grade and cosmetic-grade fragrance additive standards- Appearance: White to slightly yellow needle-like crystals or powder, with a rich and lasting natural vanillin aroma and a sweet taste; slightly soluble in cold water, readily soluble in organic solvents such as ethanol, ether, and propylene glycol, as well as hot water; good stability under cool, dry conditions, avoid direct sunlight, high temperatures, and oxidizing environments.- Key indicators: Purity ≥ 99.0%; Moisture content ≤ 0.5%; Ash content ≤ 0.05%; Heavy metals (as Pb) ≤ 1.0 mg/kg; Arsenic (as As) ≤ 0.3 mg/kg; Microbiology (food grade): Total bacterial count ≤ 100 CFU/g, Coliform bacteria not detectable, Mold and yeast ≤ 10 CFU/g
Lan shan Bio

Lan shan Bio

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